No, no Euro butter. Way to expensive. I am able to get very good butter at Sam’s Club (of all places), so that’s what we use. You don’t have to use European style butter for this cake. Yes, it makes a very decadent cake, but it’s really not necessary. Just use a good quality domestic unsalted butter, and add a little bit of extra salt to the batter.

Long live the warehouse butter brands! I buy Costco’s butter and really love it. When I’ve lived in other states, I’ve purchased Sam’s and BJ’s house butter… always very good quality, and you just can’t beat the price.

Long live the warehouse butter brands! I buy Costco’s butter and really love it. When I’ve lived in other states, I’ve purchased Sam’s and BJ’s house butter… always very good quality, and you just can’t beat the price.

No kidding, Patrincia! We pay about $6.00 for 4 pounds of butter! I think that’s rather amazing, especially for the quality!

Long live the warehouse butter brands! I buy Costco’s butter and really love it. When I’ve lived in other states, I’ve purchased Sam’s and BJ’s house butter… always very good quality, and you just can’t beat the price.

No kidding, Patrincia! We pay about $6.00 for 4 pounds of butter! I think that’s rather amazing, especially for the quality!

Wow, that’s a great price. I pay $7 for 4 pounds, but I’m not complaining! Poor Bill told me he pays anywhere from $4.50 - 6.00 a pound in NYC. OY!

Thanks, guys! I cut a wedge this morning and tasted this. It reminds me of pate sablee, it has a buttery almond taste with a hint of sweetness. There’s also a little crunch from the almonds. You definitely want to use a good butter for the taste. It’s pretty good. It’s a rich, dense cake. I think I will try serving it with a raspberry coulis and creme fraiche and see how that goes.

For the pan, I didn’t exactly measure it but I think it’s the 9.5x1 inch. I have the same brand that Rose recommended in the book (Gobel); it’s non-stick so the cake came off pretty easily. It baked as per instructions in the book, it rose a bit higher than 1 inch during baking but it flattened out to just about the height of the pan. It cooked for exactly 35 minutes in my oven, when I pressed lightly in the center, it sprang back so I took it out.